Elisabetta Fagiuoli arrived at Montenidoli in 1965, when the property was abandoned wilderness with no road, no water, and no electricity. She has farmed organically for as long as she has had the property and can attest that the land has never seen pesticides.
Over 50 vintages later, she remains one of the most important figures in Tuscan winemaking. Il Garrulo is based on the historic Ricasoli Chianti recipe from the 1700s: a co-fermentation of Sangiovese and Canaiolo alongside the white grapes Trebbiano Gentile and Malvasia Bianca, aged in glass-lined cement. That combination of freshness and richness is not an accident, it's the result of a recipe and a philosophy she's been refining for more than half a century.
